- 1 bag cranberries (enough berries to cover bottom of pie shell)
- 1 cup sugar, divided
- ½ cup pecans, chopped
- 2½ tablespoons butter or margarine
- 2 tablespoons solid shortening
- 1 egg, beaten
- ½ cup self-rising flour
Wash the cranberries. Generously grease an 8-inch pie plate. Cover the bottom of the pie plate with the cranberries. Sprinkle the berries with ½ cup of sugar. More can be added if you want it sweeter. Sprinkle with chopped nuts.
Mix together the butter and the solid shortening. Add the other ½ cup of sugar and cream them together. Add the egg and the flour and mix well. Spread this mixture over the berries. Bake at 350º for 40 minutes.
This recipe comes from Lizards for Dinner and Other Good Stuff: A Southern Family Collection, sent to Our State magazine in response to a call for community cookbooks. The recipe has been tested and used by those submitting the cookbook, but not by Our State magazine. Please note that cooking times can vary by oven.